1: Salt the eggplant and let it rest for at least 10 to 15 minutes to draw out moisture.
2: Wipe the eggplants clean with a dry paper towel.
3: Coat the eggplants in Mina olive oil.
4: Bake the eggplants at 400° until golden brown.
5: For the tahini sauce, mix together tahini, garlic, lemon juice, salt, and water until well combined.
6: Prepare the salad by combining tomatoes, parsley, garlic, lemons, and Mina olive oil.
